This family favorite Southern Pecan Pie is made with butter, dark corn syrup, a touch of cinnamon, and of course, pecans! Decadent and delicious!
A CLASSIC SOUTHERN PIE
If you’re anything like me, you know that no meal is truly complete without a sweet ending. And when it comes to classic comfort desserts, few things can rival the rich, gooey goodness of a pecan pie. Whether it’s a special occasion or just a hankering for something sweet, this pecan pie recipe has got you covered. So, roll up your sleeves, preheat that oven, and let’s dive into southern pecan pie perfection!
FREQUENTLY ASKED QUESTIONS:
Lucky for us, you can get really tasty frozen pie crusts and refrigerated pie crusts these days. But, if you wanna do it all up from scratch, use your favorite pie crust recipe or maybe try my Wham Bam Pie Crust recipe.
No. Corn syrup is not the same as high fructose corn syrup. I often get asked about substitutes for corn syrup because the two are often confused for each other. They are both made from cornstarch but corn syrup is 100% glucose while High Fructose Corn Syrup has had some of the glucose converted to fructose. High fructose corn syrup is what is usually used in soft drinks (source: sugars.com).
The pie will still be a little jiggly when you pull it out of the oven. It will continue to get more firm and continue to bake slightly even after you remove it from the oven
I think the dark corn syrup adds a deeper, richer flavor. It’s not so sweet that you think you might break a tooth. However, you can substitute with light corn syrup if it’s all you have or what you prefer to use.
The touch of ground cinnamon is that little ingredient that really brightens the other flavors up a bit. I think it sets it apart from other pecan pie recipes (like the dark corn syrup does as well). If you are not a fan of cinnamon then just leave it out.
For those of you who may be new to baking, when a recipe calls for beaten eggs, that means you need to whisk (or use a fork) the eggs together before adding them to the batter. This just helps the eggs to better incorporate into the rest of the batter.
To easily measure and pour corn syrup, spray a little nonstick cooking spray in your measuring cup first. This will allow the sticky corn syrup to easily glide out of your measuring cup (works great for peanut butter and molasses too!)
Don’t overtake, even when the pie still seems a little bit jiggly. They will taste bitter and ruin the taste of the pie. If necessary, cover the pie with some aluminum foil to continue baking without burning.
Leftovers can be stored (covered) on the counter for 2 days, in the refrigerator for up to 5 days and can be frozen for up to 3 months (cover and wrap well to protect against freezer burn.)
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- frozen pie crust – you can also buy a refrigerated pie crust and use your own pie pan or you can make your own.
- chopped pecans – don’t really like nuts but like the flavor of a pecan pie? Try using chopped pretzels (about 1 1/2 cups).
- eggs – try to allow these time to come to room temperature. They will blend into the mixture better.
- sugar – standard granulated sugar.
- salted butter – it might seem strange to use salted butter but pecan pie is a very sweet pie and this helps cut a little bit of that overall sweetness.
- dark corn syrup – light corn syrup can be substituted (see my FAQ’s above).
- ground cinnamon – I mentioned this earlier but this is optional.
- vanilla extract – I’m not super picky about vanilla extract to be honest. I know some folks swear but making your own or using only Madagascar but honestly, I think regular baking vanilla works just fine. I’ll leave that up to your preferences.
HOW TO MAKE SOUTHERN PECAN PIE:
Preheat oven to 350F degrees. Take frozen pie crust out of the freezer and place it on a baking sheet while preparing the filling. Or, if you are using the Wham Bam Pie Crust, prepare the crust, prick it with a few holes using a fork, and then stick it in the refrigerator while preparing filling. I like to put my pie on a baking sheet to make it easier to put in and take out of the oven since there aren’t any handles on it. But if you are using your own pie pan, you can skip that step.
In a medium bowl, whisk together beaten eggs, sugar, melted butter, corn syrup, ground cinnamon and vanilla extract until thoroughly combined.
Place the pecans into the bottom of your pie crust.
Then pour the filling on top of the pecans. You’ll notice that the pecans will float to the top.
Bake for about 45-50 minutes. Around the 20 minute mark, you may want to add some aluminum foil on top of the pie and around the edges of your pie crust to keep it from getting too browned. Oven times do vary, but basically, the middle of the pie should be just a little jiggly and the center will puff up a bit.
Allow to cool then slice and serve all by itself or with a scoop of ice cream on top!
CRAVING MORE RECIPES?
Originally published: May 2012
Photos updated and republished: October 2023
Southern Pecan Pie (+Video)
- Preheat oven to 350F degrees.
- Take 1 (9-inch) frozen pie crust out of the freezer and place it on a baking sheet while preparing the filling. I like to put the crust on a baking sheet to make it easier to remove it from the oven after it is baked.
- In a medium bowl, whisk together 3 large eggs, beaten, 1/2 cup white granulated sugar, 3 Tablespoons salted butter, melted, 1 cup dark corn syrup, 1/4 teaspoon ground cinnamon and 1 teaspoon vanilla extract until thoroughly combined.
- Place 1 1/2 cups chopped pecans into the bottom of the pie crust.
- Then pour the filling on top of the pecans.
- Bake for about 45-50 minutes. Around the 20 minute mark, you may want to add some aluminum foil on top of and around the edges of your pie crust to keep it from getting too brown.
- Oven times do vary, but basically, the middle of the pie should be just a tad jiggly when done (not overly jiggly) and the center will puff up a bit.
- Allow to cool then slice and serve!
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- Don’t over-bake. You don’t want burnt pecans on top. They will taste bitter and ruin the taste of the pie. If necessary, cover the pie with some aluminum foil soy it can continue baking without burning.
- The pie will still be a little jiggly when you pull it out of the oven. It will continue to bake slightly even after you remove it from the oven.
- Leftovers can be stored (covered) on the counter for 2 days, in the refrigerator for up to 5 days and can be frozen for up to 3 months (cover and wrap well to protect against freezer burn.)
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.